Miaojiang sour soup sparerib
The recipe introduces that the ribs are surprisingly dry and fragrant after pickling, saturated with the mellow flavor of sour soup and thick soup, which has a unique flavor and is unforgettable for a long time.
material
Ingredients: pork chop 500g, tomato (tomato) 300g, pickled mustard tuber 50g, soybean sprouts 1 00g, ginger 20g, shallot10g, green garlic100g, seasoning: Kaili red sour soup100ml, Guizhou. Litsea litsea oil 1 teaspoon (5ml), pepper 1 teaspoon (5g), oil 1 teaspoon (15ml).
working methods
1. Wash tomatoes, peel them and cut them into 0.5 cm square particles. Cut mustard tuber into strips with a thickness of 1cm. Wash soybean sprouts and set aside. Slice ginger, leek and garlic.
2. Cut the pork chops into inches and wash them. Boil the water in the pot with high fire, blanch the pork chops for 5 minutes, remove and wash the floating foam, and drain the water.
3. Heat the oil in the wok to 50% heat with medium heat, add old ginger slices and shallots and stir fry until fragrant, add tomatoes and stir fry for 2 minutes, add Kaili red sour soup, rice sour soup and appropriate amount of cold water, and add pepper and stir fry evenly.
4. Add the scalded pork chops, bean sprouts, pickled mustard tuber, green garlic slices and litsea cubeba oil to the pot, cook for 10 minute, then simmer for 20 minutes, and add salt.
skill
The preserved pork chops used in Miao Jiang Sour Soup are very local ingredients. The air-drying time of bacon pork chops is shorter than that of bacon, so the taste is dry and hard, which still retains the delicacy of fresh meat and increases the dry flavor of bacon. Wash the bought ribs, put salt on them, and hang them in a cool and ventilated place to dry for two days to make sour soup ribs.